The best way I've found is to remove most of the fat on the outside edges of the steak. At the very least, score it almost down to the meat every 1/2 inch or so. You may need to cut into the meat to deal with silverskin (The thin tough shiny looking stuff) but it's best not to cut into the meat more then necessary due to moisture loss during cooking.

The best way I've found is to remove most of the fat on the outside edges of the steak. At the very least, score it almost down to the meat every 1/2 inch or so. You may need to cut into the meat to deal with silverskin (The thin tough shiny looking stuff) but it's best not to cut into the meat more then necessary due to moisture loss during cooking.

Remove the fat? But that's where the steak gets juicy flavor. I use a bacon press.

No, it won't...not if you start using the bacon press while the meat is first put in the pan. If you use the bacon press after the meat starts to cook, you will squeeze the juice out. Use the press start to finish and you will be fine. Also, we're taking about placing the steak under a bacon press, not a five ton forge! I never used a brick on a steak, but a brick, may be too heavy for a steak, but may be perfect for pressing a pannini sandwhich

That'd be fine for making a flattened whole chicken seared in a cast iron skillet, for sure. Beef is a tender meat and should be handled with care and thoughtfulness. My larger bacon press comes in at just under 2 pounds, cost 6 dollars at a local ace hardware.

I wasn't able to get the link for the slicing of the edges to load. I've made small slices around the steak and it looks like hell by the time it's ready to serve. I would have liked to see how they handled the slicing because it does help with the curling.

The narration isnít in English, so this is visual only for most of us, and we have to assume the method demonstrated is intended to prevent curling. The subject appears to be a boneless center cut pork chop that has an edging of fat, a potential curler. The point of a knife is used to produce a small nick in both the fat and the meat at the interface between said muscle and flavor. The fat band is left wholly intact. The entire perimeter of the chop is nicked at about 1 inch intervals. Once pork poking is complete, a flat meat mallet is used to slightly flatten the chop by spanking its edges. The blows concentrate on the fatty edges and use a sweeping motion from the center of the chop towards the edge. The entire perimeter is partially flattened in this manner. The demonstration ends without satisfaction.

Well, this isn't really meant for steak, it's for tonkatsu (schnitzel with panko instead of breadcrumbs). I've tried it with grilled chicken breast, but I'm not sure if it didn't curl because of the cuts.

And the weights I use are 2.5 pounds, I don't know how I came up with 10 pound.

Actually it wasn't grilled chicken, it was fried chicken schnitzel. And I have had chicken curl a bit when deep frying. I was just trying it for the sake of trying it and to see how the end product looks.

I do know that Tonkatsu tends to curl when I fry it. I've never tried the slits on it before though.